Tagliatelle with Mushrooms and Black Garlic (2)

A pasta recipe from Nigel Slater.

Tagliatelle with Mushrooms and Black Garlic (2)
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Tagliatelle with Mushrooms and Black Garlic (2)
Print Recipe
  1. Bring a deep pan of water to the boil and salt generously.
  2. Cut the mushrooms into quarters or in thick slices, as you wish. Warm the olive oil in a shallow pan over a moderate heat, add the mushrooms and let them cook, with the occasional stir or shake, for 8-10 minutes till golden and starting to crisp.
  3. Chop the black garlic and add to the mushrooms then turn off the heat. The garlic will cook in the residual heat.
  4. Cook the tagliatelle in the boiling water for 8 or 9 minutes till al dente, then drain and immediately toss with the mushrooms, garlic and chopped parsley. Add the chervil leaves then divide between two plates or pasta bowls.
  5. Break the eggs and separate the white and yolks (you only need the yolks). Add a yolk to the middle of each dish then grate the parmesan over. Stir the egg yolk and cheese into the pasta as you eat.
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